You Had Me at Pie!
Master the art of pie-making with You Had Me at Pie! This indispensable pastry cookbook will show you, step by step, how to easily and quickly make pie crust that is both tender and flaky—and that will have everyone clamoring for seconds.
If your fresh fruit fillings are too runny or your crust is too tough, You Had Me at Pie! has the answer, along with a pie for every taste and every season. Recipes include classic double-crusted fruit pies, as well as old-fashioned custard, meringue, and transparent pies. From classic apple and cherry to buttermilk bourbon and maple syrup custard to decadent french silk and pecan, You Had Me at Pie! will satisfy your dessert cravings.
Author and Kitchen Conservatory teacher Anne Carpenter will guide you with detailed instructions, beautiful photos, and send you on your way to pie perfection. As Anne says, “The only thing better than warm, homemade pie for dessert is leftover pie for breakfast!
You Had Me at Pie: Fruit, Custard, Meringue, and More from the Kitchen Conservatory is a 32-page softcover book.
If your fresh fruit fillings are too runny or your crust is too tough, You Had Me at Pie! has the answer, along with a pie for every taste and every season. Recipes include classic double-crusted fruit pies, as well as old-fashioned custard, meringue, and transparent pies. From classic apple and cherry to buttermilk bourbon and maple syrup custard to decadent french silk and pecan, You Had Me at Pie! will satisfy your dessert cravings.
Author and Kitchen Conservatory teacher Anne Carpenter will guide you with detailed instructions, beautiful photos, and send you on your way to pie perfection. As Anne says, “The only thing better than warm, homemade pie for dessert is leftover pie for breakfast!
You Had Me at Pie: Fruit, Custard, Meringue, and More from the Kitchen Conservatory is a 32-page softcover book.
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